Homemade Garlic Knot Rolls

Garlic knot rolls are the entire reason that I visit certain restaurants — even when I am on low carb I cannot resist them.

Kryptonite.

But who could resist them? I like them when they are practically dripping garlic butter  (OK, not practically.. definitely) and are so soft that they almost melt when you bite into them. I love that cloudlike texture and then the rush of buttery garlicky goodness that happens.

This will probably sound stupid but it took me a long time to figure out how to knot those things so that they didn’t look like alien body parts.

So I was all cool about creating this video for you to watch. It shows you exactly how to create perfect garlic knots but then I forgot them on the counter (I have ADD, remember?) and they rose too much. They were delicious but the finished product was not gorgeous, to say the least.

I hope you enjoy the video. I did it by myself when everyone was gone. I also didn’t bother to put on shoes so I was short. That wouldn’t be a problem except as I was filming my chest kept photo-bombing the video.
Live and learn, right?

Well, on a happy note — although I am not going to win Next Food Network Star anytime soon I am getting better!

These rolls are soft. If you want to have them a bit crispy and crusty then substitute water for the milk.

I based these on the recipe at King Arthur Flour.

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Homemade Garlic Knot Rolls

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Soft, buttery, garlic knots that have a blast of garlic flavor. The rolls are quick and easy to make – see the accompanying video for instructions on shaping the rolls.

Prep Time 1 hour 45 minutes

Cook Time 15 minutes

Total Time 2 hours

Servings 24 rolls

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Ingredients

Rolls

• 6 cups all purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons yeast
• 2 teaspoons salt
• 1/4 cup olive oil
• 1/2 cup lukewarm milk
• 2 1/4 cups lukewarm water

Garlic Wash

• 8 cloves garlic
• 1 cup melted butter
• 1 1/2 teaspoons Italian seasoning
• Coarse salt

Instructions

Garlic Wash

• Mince the garlic and add to the melted butter.
• Use an immersion blender blend the mixture until mostly smooth.
• Add the herbs.
• Do this first so that the butter has a long time to absorb the flavors.

Rolls

• Fit the bowl of your mixer with the paddle attachment or use the bread dough hooks on a Bosch
• Add the yeast and 1/4 cup of the water.
• Let stand for 5 minutes, it should get foamy.
• Add the milk, remaining water, olive oil, sugar,and salt.
• With the mixer on low speed add the flour until the dough pulls cleanly away from the sides of the bowl.
• Switch to the bread hook on a Kitchenaid, set the mixer to medium and allow to knead the dough for about 5 minutes. I use a Bosch, it may be different on a KA.
• It should be smooth and slightly sticky and will adhere to your finger when pulled up.
• Place in a large, oiled bowl, oil the top and let rise for one hour, or until doubled in bulk.
• Turn the dough out and punch down.
• Separate into 24 even balls of dough.
• Roll a ball into a long rope and make a knot, tucking in the ends.
• Let rise about 30 minutes, or until double.
• Brush with butter mixture.
• Sprinkle lightly with salt crystals.
• Bake at 350 for 10 minutes, brush again with the butter mixture.
• Continue baking for 5-10 minutes more or until lightly golden.
• Remove from oven and brush with the remaining butter mixture.
• Serve hot.

Notes

These freeze well. Brush with more garlic butter before reheating.

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